Homebrew Session

ND Brew 10 Day Brown/Porter

I brewed what was supposed to be a Black Butte Porter clone back in September. It wasn’t cloned, but it just might be the best beer I have made to date. So I’m going to brew it again, Today! I just need to get some thoughts down.

Last time, due to an ordering oversight, I had to change the recipe slightly. I didn’t order enough Crystal 80, so I made up the difference with some 120 I had left over sitting around.

6# Light LME

1.5# Muntons 55/45 Wheat DME

8 oz Crystal 80

~3 oz Crystal 120

6 oz Pale Chocolate Malt – 200L

6 oz Chocolate Malt -350L

4 oz Cara-pils

.5 oz Galena (60 min)

.25 oz Cascade (30 min)

.25 oz Mt. Hood (5 min)

Wyeast 1968 London ESB

2 stage starter – 800 mL, 2000 mL (I want ALOT of yeast)

Last time around, I had this beer in the keg and carbonated (very forced) in 10 days. It’s the quickest I have gone from kettle to glass.

That is my secondary goal this time around as well. Kettle to glass in 10 days. The primary goal being a duplication of the beer; this will be the first time I have brewed a recipe twice.

The 10 day schedule will hopefully look something like this.

Day 1 / Brew

Day 1-6 / Ferment

Day 7-8 / Cold Crash

Day 9 / Carbonate

Day 10 / Drink

With the amount of yeast I have in the starter, it should be no problem at all getting to Terminal Gravity in 6 Days. It’ll probably be one in less than 4. And the wonderful thing about the 1968 yeast strain is how well it clears. The first stage of the starter was clear after being in the fridge for only 12 hours.

I’ll update this post tomorrow with pics and progress, but for now I’ll leave you with how the second stage of the starter looked this morning after only 10 hours.